Gluten Free Bread Hints - Bread Machine

Ingredients:

1no ingredients

Method:

From - Bread Machine Baking for Better Health, Maureen Keane andDanirlla Chase. ----- Personal Note: I have not tried any of theserecipes, but for anyone that is on a restricted diet I wouldrecommend that you take a look at this book. I found it at our localhealth food store. -----

Check your machines instruction booklet to make sure your machinecan bake whole grain breads.Some machines on the market today areequipped to make only lighter, white breads.If you bake whole grainbreads in this type of machine you will eventually wear down themotor. Baking Gluten Free Bread in ABM

Since only flours containing no lkiadin and prolamin can be used tomake bread for people with celiac disease or dermatitisherpetiformis, a substitute for gluten must be used to make the doughrise. An excellent substitute for gluten is xanthan gum, a naturalproduct made from Xanthomomas campestis.This micro organism isgrown in the lab for its cell coat, which is dried and ground to formxanthan gum. Xantham gum is added as a powder to the dry breadingredients. One teaspoon is needed for every cup of gluten freeflour. You can buy this product at your local health food store ororder it from various mail order companies.

Tips for Making Gluten Free Breads

1.Buy a machine that makes the 1 1/2 pound square type loaf.Thiswill enable you to make medium and small size loaves that are easy toslice for sandwiches and toast.

2.Gluten free doughs are sticky and difficult to mix.Help yourmachine by checking on the dough often during the first 5 - 10minutes. Scrape down the sides of the pan with a soft rubber spatula.

3.Gluten free dough does not look like ordinary wheat dough.Gluten free doughs require more liquid and in some recipes resemble abatter more than a dough.By observing the dough mixing during thefirst 5 ~ 10 minutes you will get a feel for what the dough shouldlook like and be able to adjust the liquid and dry ingredientsaccordingly.

4.The dough will mix more readily if you always add the liquidingredients first.Do this EVEN if your machine recommends that dryingredients should go in first.

5.GF breads require extra yeast to rise.Some recipes will doubleor triple the amount of yeast called for in a similar recipe madewith wheat flour.

6. If your machine has a yeast dispenser, do NOT use it.The breadwill rise higher if you sprinkle the yeast on top of the dryingredients just before you start the machine.

7.A combination of three or four flours will taste better than amixture of just one or two flours.The bread will rise higher aswell.

8.Never buy your flours from an open bin.They may be contaminatedwith small amounts of gluten containing products.Use only productsthat are sealed in a package.

9.Wheat free ingredients are not the same as gluten free products.

10.Potato starch flour is not the same as potato flour.Potatoflour is heavier and does not work well in gluten free breads.

Lactose intolerance:

Cereal free soymilk makes an excellent substitute for milk.Fortifiedsoymilk will also add significant amounts of protein, calcium,vitamin D and ribroflavin to your breads: